Roasted Fall Vegetables with Dijon Vinaigrette

Roasted Fall Vegetables are an easy holiday side dish, especially with the combination of butternut squash, cranberries, and Brussels sprouts. They’re a snap to make and will bring festive flavor to your holiday table.

My friend, Kate, and I were “celebrity” chefs at a recent fundraiser. Besides serving up our dishes, we were allowed to sample the party fare after our guests had their fill. We both tasted some perfectly cooked Oven-Roasted Vegetables and immediately wanted the recipe. This is my version!

Why You Must Make

• Using a combination of vegetables makes this a more memorable side dish.
• You can shake it up by adding another favorite vegetable, some onions, or even some pecans for crunch.
• Instead of just simply roasting with a drizzle of olive oil with a sprinkle of salt and pepper, these were kicked up a notch with a Dijon Mustard Balsamic Vinaigrette!!

How to Roast Vegetables

1. Preheat the oven.
2. Cut the vegetables into similar-sized pieces so they’ll be done cooking at the same time.
3. If using a combination of hard, slower cooking vegetables and soft quicker cooking vegetables, start with the hard vegetables and add the softer vegetables part way through the roasting time.
4. Place the vegetables on a rimmed sheet pan with enough room between the veggies so they roast instead of steam.
5. Toss the vegetables with a drizzle of olive oil and sprinkle with kosher salt and freshly ground pepper. Roast 20-25 minutes, but don’t let the vegetables get too soft.
6. Add the dried cranberries, toss with the vinaigrette and return to the oven for just a few more minutes.
7. Serve hot!

Frequently Asked Questions

More Autumn Side Dishes:

Praline Topped Sweet Potato Casserole

Spinach Souffle

Apple, Cherry and Walnut Salad

Arugula Salad with Roasted Butternut Squash

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The Recipe:

Roasted Autumn Vegetables

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Yield 6 servings

A medley of vegetables roasted with a balsamic vinaigrette.

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 1 Butternut squash (1 1/2-2 pounds), peeled, seeds removed and cut into 1 -1 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste

Vinaigrette:

• 1 tablespoon aged fig, currant or standard balsamic vinegar (should be thick and syrupy)
• 1/8 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1/4 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 3 tablespoons dried cranberries

Instructions

1. Preheat the oven to 400º.
2. In a bowl, toss together the Brussels sprouts and squash. Add the olive oil, salt and pepper and spread over a baking sheet.
3. Roast for 20-25 minutes until tender, but not mushy. Toss once in the middle of the roasting time.
4. While vegetables are roasting, make the vinaigrette.
5. Whisk together the vinegar, salt, pepper and mustard. Slowly add the olive oil while whisking constantly. Taste and adjust seasonings (see note).
6. Drizzle over the cooked vegetables and sprinkle with the dried cranberries. Toss gently and return to oven for about 5 minutes. Serve hot.

Notes

I use a good quality, aged balsamic vinegar. If you don't have one, you may want to add a little sugar or maple syrup to the vinaigrette to give it some sweetness.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 245mgCarbohydrates: 32gFiber: 5gSugar: 23gProtein: 3g

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